How to Roast Veggies 101

How to Guide for Roasting Vegetables. Roasting brings out the sweetness of a vegetable when it caramelizes in the oven. This Roasted Butternut Squash makes the perfect side dish or can be used in another recipe that calls for roasted butternut squash. YUMMMMM!

This one is for you. You know who you are.

When I hear the dreadful phrase, “I don’t like vegetables”, or “I’m a picky eater… I’ll only eat corn and peas”. My head starts to spin, and it makes me want to just run straight to the kitchen to whip up some absolutely scrumptious roasted veg, and bring that picky eater a plate.

Roasted veggies are like candy I tell ‘ya. Munching on broccoli hot off the pan, ooooo man. Roasting a pile of vegetables is a staple in our house, if you can’t tell from the recipes on this blog.

Now for the back story, I didn’t grow up on these things either. My mama, love her dearly, is a true southerner, so we at lots of canned vegetables and really stuck to the basics, corn, peas, and green beans. Now she will likely say that’s because we “wouldn’t eat it other vegetables”, and would only eat broccoli (frozen of course) if it was smothered in cheese. Bless her heart.

We’ll when I experienced roasted broccoli for the first time. Yes. It is an experience. Bye bye cheese. That cruciferous vegetable was taken to a whole new level. Like celeb status.

I’m a pretty staunch roasted veggie snob and look Eric is too! I think it tastes best when it’s pretty basic, almost recipe-less…. oil, sea salt and freshly ground pepper.

It’s just plain goodness. Roasting brings out the sweetness (yes sweetness) of the vegetable when it begins to caramelize in the oven.

And for that, I’m not only going to show you how to roast a butternut squash. We’re also going to talk about #alltheroastedveggies.

I have 2 rules when roasting vegetables. I know, snobbish?

1. Parchment Paper. This is a MUST. While I love that my rimmed baking sheet has pretty brown “rustic” looking marks. My tush does not want to be scrubbing a roasting pan all.night.long. Parchment paper, go get some.

2. Space. Don’t over crowd the pan. Those veggies need room to roast and get all crispy. If the vegetables are too close together, it will take longer and you will get more of a steamed vegetable vs roasted.

Okay… onto the recipes.

Adjust the recipe for roasted butternut squash below below by subbing in desired vegetable.. the only thing that changes is the cooking time (oh and sub in any oil, I usually rely on olive oil to do the trick, oh and no cinnamon on most veg… I just add a sprinkle of that to butternut squash and sweet potatoes if I’m feeling fiesty). The veggie is fully roasted when it’s a bit brown on the top (not burned), dehydrated a bit, and slightly crispy.

Roasted Butternut Squash

Description

How to Guide for Roasting Vegetables. Roasting brings out the sweetness of a vegetable when it caramelizes in the oven. This Roasted Butternut Squash makes the perfect side dish or can be used in another recipe that calls for roasted squash. YUMMMMM!

What is your favorite veggie to roast?

Hi I’m Kristina LaRue, millennial mom of two active and hungry boys, which makes me an around the clock milkmaid and cheerio picker upper. Here on Love & Zest, I share (mostly) healthy recipes to fuel the whole family and real life stories of modern motherhood.

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I’ve just recently discovered the delicious beauty of roasted veggies, especially broccoli. Can’t imagine that I’ll ever go back to steaming it. I have a question though – how do you reheat roasted veggies, i.e. if you take it to work for lunch the next day, or send it with kids to school? I made a pile of roasted broccoli Sunday night and now it’s just mushy in the fridge.
Thanks!

Nope. me either. totally veggie snob now. I actually just reheat them in the microwave. The do lose a little crispiness but they are still very tasty and full of flavor– pop reheated veg on top of salad, rice, grits, or as a side with salmon, etc.

Love love love roasted veggies. It is quite possibly my absolute favorite way to cook and then consume most vegetables. I love roasted squashes, potatoes, sweet potatoes, parsnips, turnips, carrots, onions, peppers, asparagus, broccoli, beets, brussels… I think you get the point though. 😉
It is most convenient when I can buy said vegetables pre-chopped of course. The perceived time it takes to wash, peel, and cube vegetables takes away from their appeal somewhat. For that reason plus coming home late from a busy day hungry, is why roasted vegetables don’t make it on out dinner table most nights unfortunately.
I’m loving this idea of roasting a lot of vegetables one night a week for the rest of the week’s meals though. You’re meal planning posts have been getting my wheels turning.
Now I am craving roasted beets. Perhaps a roasted beet salad or beet veggie burgers will be made tonight? Thanks for the inspiration!

We would have the most fun dinner party… and roasted veg would be on the menu. I definitely know where you’re coming from with the time that it can take to prep vegetables especially beets and butternut squash! Here lately I’ve found real joy and stillness in the process… I would never want to cut a butternut squash because it took too long or want to peel beets because my hands would be stained for like 3 minutes. I love how the simple things can really help me focus on meaning. BTW– I’ve been dreaming of making a beet veggie burger!!! Let’s add that to the menu too, what do you say?

Your talk of enjoying the stillness of food prep is resonating with me this week. When I slow down and take a deep breath meal prep can actually be quite enjoyable, especially if the hubby gets involved too. Great perspective!
And I am absolutely down for a beet burger! I have made some with red beets and some with golden beets depending on what is in season and both are delicious, but look quite different. 🙂

I’m right there with you! Funny, I think that it all began in that order. I never liked brussels sprouts before I learned how to roast them, and the only way I would eat beets is if it was diced up really really small or in a juice. We had roasted beets for dinner tonight and I’m really loving them now. BTW– I sprinkled cinnamon and a drizzle of honey with coconut oil on carrots and beets tonight… ahhhmazing!

LOVE roasted broccoli. Roasting root vegetables is totally my go-to dish when I’m feeling like a lazy cooking day. Also, we’re totally of the same mind coming up with posts about how to roast root vegetables today!

I’m with you. I adore roasted veggies, and just the other night, I roasted butternut squash w/ evoo, kosher salt, and pepper. I use coconut oil when I roast whole sweet potatoes and then mash ’em up. YUM!

[…] lasagna life was changed last night when I made lasagna and added… you guessed it, roasted butternut squash. It gives a wonderful sweet and creamy bite and pairs perfectly with melty cheese. This lasagna is […]

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Thanks for stopping by Love & Zest. I’m Kristina LaRue, millennial mom of two active and hungry boys, which makes me an around the clock milkmaid and cheerio picker upper. Here on L&Z, I share (mostly) healthy recipes to fuel the whole family and real life stories of modern motherhood.ABOUT KRISTINA